Halva

Whether you’re looking for a gluten-free dessert or a less-sweet alternative to decadent fudge, halva is the answer. A Middle Eastern treat made from tahini, halva has a similar texture to fudge, but isn’t as sweet or rich. My top tip for making it? Be careful not to overstir or it may not hold together very well—stir just long enough until the mixture thickens.

The best part of halva? It’s completely versatile. Make my base recipe, or experiment with the variations I’ve included below (hello, chocolate swirl!). Read on to learn how to make halva exactly as you want it.

What Is Halva?

Halva is a Middle Eastern treat similar to fudge. It can be made from a tahini or flour base and is sweetened with sugar and vanilla, plus any desired mix-ins. Wondering what tahini is? It’s a paste made from ground sesame seeds, and occasionally salt. It has a texture similar to a nut butter with a nutty, slightly earthy flavor. Thanks to the tahini, halva is a slightly less-sweet version of fudge with a bit more texture.

How To Make Halva

INGREDIENTS

• Tahini: Tahini contributes a deep sesame nuttiness and is responsible for halva's unique texture—fudgy, crumbly, and slightly sandy (in a good way!). Tahini tends to separate as it sits on the shelf, so it's a good practice to stir it well before use.
• Granulated Sugar: There for sweetness (of course) but also, just as importantly, to create the crystallization results in halva's characteristic smooth, fine texture.
• Kosher Salt: A little bit of salt balances the sugar and enhances the flavor of the tahini.
• Vanilla Bean: Vanilla bean offers the most intense, bewitching aroma and flavor, but feel free to substitute vanilla extract if that's what you've got.

STEP-BY-STEP INSTRUCTIONS

Line an 8" square baking pan with parchment paper. Combine the tahini and salt in a heatproof large bowl. Place a damp kitchen towel or paper towel underneath the bowl to stabilize it while stirring in the hot sugar syrup. Next, fit a heavy-bottomed medium pot with a candy thermometer—precision is everything when it comes to confectionery. Add the sugar, water, and vanilla seeds to the pot and stir to combine; if you're using vanilla extract instead, add it to the bowl with the tahini, not to the pot. Place the pot over medium heat and heat the sugar mixture until it registers 245°. Do not stir while the syrup is coming to temperature but do wipe down the sides of the pot with a moist pastry brush as crystals form there.

As soon as the syrup hits the target temperature, slowly pour it into the tahini mixture while stirring the tahini with a heatproof rubber spatula. Be very careful during this step—sugar burns a no joke. Continue to stir just until the syrup is fully incorporated and mixture has thickened; resist the temptation to stir any further or your halva may turn out overly crumbly.

Now's the time to add any mix-ins you fancy. I'm a partial to a combination of pistachios and cardamom.

But chopped chocolate, swirled in until melted, is hard to resist, not to mention eye-catching.

Next, pour the halva mixture into the prepared baking pan. Let it cool to room temperature before transferring to the fridge. Chill for at least 3 hours to allow the halva to set properly.

Use the parchment to lift the halva out of the pan, then slice into pieces.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to line a square baking pan with parchment: The best way to go about this is to cut a piece of parchment slightly larger than the baking pan and then, using scissors, to cut slits about the same length as the height of pan in each of the corners. Fit the parchment into the pan, pressing it into the corners and up the sides.
• How to extract the seeds from a vanilla bean: Split the bean in half lengthwise with a paring knife to expose the seeds. Working with one of the halves at a time, hold the knife perpendicular to the bean and slide the knife down its length, scraping out the seeds as you go.

Halva Variations

Many different flavors of halva exist and most anything can be stirred into the tahini mixture for different variations. Here, I provide a base recipe, which is great as is, plus ways of changing it up to make chocolate-swirled, coffee, or cardamom-pistachio halva. Good luck picking your favorite!

Storage

Stored in an airtight container, halva will keep in a cool, dry place at room temperature for a few weeks. To keep it longer, you can also store it in the refrigerator for several months.